Unroll or unfold pie crusts on work surface. Cut three 4 1/2-in. circles out of each crust, then a 1-in. circle out of center of each. Discard scraps.

Mix 1 cup sugar, the cornstarch, ginger and cinnamon in a large bowl. Add pears and raspberries; toss to mix and coat. Divide evenly among ramekins. Center crust rounds over filling; turn overhang under to make a stand-up edge. Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere. Brush middle of crusts with milk and sprinkle with remaining 2 Tbsp sugar. Place on prepared baking sheet.

Bake 40 to 45 minutes until filling bubbles and juices thicken. Remove pies to a wire rack and cool 15 minutes if serving hot, or cool completely and serve at room temperature.

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